Thursday, November 24, 2016

Stew season again

Fall is the right time for soul food like stews. Still with lots of vegetables..
This time I mixed chick peas, fennel and cauliflower.
Start with a large pot and roast onions and garlic in olive oil (like always), add carrots, leek and celery in dices until they have a roasty aroma.
If you wish to add some meat, this is the right time to do so, possibly two or three different kinds of it, otherwise the vegan version is perfectly fine, too.
Fill up with water and add chilies to taste. 
I cooked all the other ingredients separately. It is a little more effort and more to clean up, but this way you have better control of the cooking times and maybe you want to do a different combination next time.
This is what I added to the mix:
Cauliflower, cooked in salt water, about 10 minutes
Chick peas which were soaked in cold water for 24 hours, cooking time about 30 minutes
Pearl barley, about 30 minutes in salt water
Fennel and scallions, diced small, about 10 minutes

In the end, add as much of everything as you like and keep up all your options for different combinations - don't forget: sprinkle with lots of chopped parsley and some grated Pecorino cheese

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